Low Sodium Pumpkin Spice Rice Cake Snacks

Total time10 min

Prep time10 min

Cook time0 min

Low Sodium Pumpkin Spice Rice Cake Snacks

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Ingredients

4 servings

For the rice cakes

8 plain rice cakes
Lundberg Family Farms Organic Whole Grain Rice Cake Brown Rice Salt-Free, 8.5 oz Quaker Rice Cakes Salt Free - 4.47 Oz O Organics Unsalted Organic Rice Cakes, Gluten Free Signature SELECT Salt Free Rice Cakes - 4.9 Oz Essential Everyday Salt Free Rice Cakes
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For the pumpkin spread

½ cup canned pumpkin purée (not pumpkin pie filling)
3 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground allspice
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp almond butter (optional)

For serving

1 tbsp pumpkin seeds (pepitas), for serving (optional)

Instructions

1
In a small mixing bowl, stir together the pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, allspice, and salt until smooth and evenly combined. Stir in the almond butter, if using, until fully incorporated.
2
Arrange the 8 rice cakes on a flat surface or large plate. Spoon about 2 tablespoons of the pumpkin spread onto each rice cake and spread it to the edges with a small spatula or butter knife.

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